Skinny Loaded Baked Potato Dip is the perfect appetizer to serve at all your spring and summer get togethers! Packed with low-fat Greek yogurt, center-cut bacon, and extra sharp cheddar cheese, this dip packs a flavor punch without all the fat and calories.
Skinny Loaded Baked Potato Dip
If easy, almost guilty-free dips are your jam, then today’s Skinny Loaded Baked Potato Dip is for you! We are OBSESSED with this. As the name implies, this is actually just a lightened up version of our favorite baked potato dip. You know the one. It’s packed with full-fat cream cheese, sour cream, a copious amount of bacon, and twice as much cheddar cheddar cheese. It’s so bad for you, but oh-so delicious.
Luckily, there’s any easy way to reduce the fat and calories without sacrificing the taste. This version swaps out the full-fat ingredients for low-fat Greek yogurt, a few ounces of reduced-fat cream cheese, and center-cut bacon.
I still like to use full-fat cheese, but because we’re using extra sharp cheddar that packs in tons of flavor, you can reduce the quantity by quite a bit. And let’s be honest, what would a loaded baked potato dip be without a little bit of cheese??
How to Make Skinny Loaded Baked Potato Dip?
- Cook the bacon in the oven until crisp. Cool and finely chop.
- Put the softened reduced-fat cream cheese to a bowl.
- Add just a little bit of Greek yogurt to the cream cheese. Use a spatula to mix the cream cheese and yogurt together. Adding the yogurt slowly helps to keep lumps at bay. Keep adding the yogurt slowly until it’s all combined and smooth.
- Toss in the chopped bacon, shredded cheddar cheese, chives, onion powder, salt, and garlic powder. Stir to combine.
- Season with salt and pepper.
- Serve with chips, crackers, or crudités!
Can I make Skinny Loaded Baked Potato Dip Ahead of Time?
Absolutely. In fact, I encourage your to make it ahead of time. This will store great in an airtight container for four to five days. If it lasts that long.
Substitutions and Tips and Trips for Recipe Success
- If you’re not worried about fat and calories, you swap out sour cream for the Greek yogurt. Light sour cream also works.
- Any type of bacon will work great,
- If you don’t have access to chives, use green onions.
- Make sure to start with room temperature cream cheese. This helps to seamlessly mix the cream cheese and yogurt together without lumps.
- Make sure to save a little bit of bacon and chives to garnish with.
- 5 slices center-cut bacon
- 2 ounces softened reduced-fat cream cheese
- 10.6 ounces plain Greek yogurt
- 1/2 cup extra-sharp cheddar cheese
- 1 tsp onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. kosher salt
- pinch of black pepper
- 2 tbsp. finely chopped chives
- Preheat oven to 375 degrees. Line a baking sheet with foil. Place bacon on foil and bake until crisp, about 20 minutes. Drain on paper towels. Once cooled, chop finely. Set aside.
- Add cream cheese to a medium bowl. Use a spatula to whip up the cream cheese a little bit. Add a 1/4 cup of the yogurt and use the spatula to mix into the cream cheese. You want to make sure there are no lumps. Slowly add the remaining yogurt, making sure there are no lumps.
- Add chopped bacon, cheddar, spices, and chives. Gently mix until all ingredients are combined. Season to taste with salt and pepper.
- Serve with crackers, chips, or crudités.
Nutrition Information:Yield: 10 Serving Size: 1/4 cup
Amount Per Serving: Calories: 107 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 23mg Sodium: 258mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 8g